The Influence of Different Processing Methods on Component Content of Sophora japonica

Abstract

The purpose of this experiment is to understand the effect of different processing methods on the content of active ingredients in Sophora japonica, and to determine the content of rutin and quercetin in Sophora japonica under different processing methods by UV spectrophotometry of the content determination. So as to compare the effect of different processing methods on the active ingredient content of Sophora japonica. Experiments can be seen in the rutin content: Fried Sophora japonica>Vinegar sunburn Sophora> Health products Sophora japonica> Charred sophora flower, Vinegar sunburn Sophora and Fried Sophora japonica difference is not obvious; Quercetin content: Charred sophora flower> Fried Sophora japonica> Vinegar sunburn Sophora>Health products Sophora japonica. It is proved that there are some differences in the content of active ingredients in Sophora japonica in different processing methods. The content of rutin increased with the increase of the processing temperature, but the content decreased after a certain temperature; Quercetin content will increase gradually with time.